- 4 cups Water
- 2/3 cup C&H® Dark Brown Sugar , packed
- 1/3 cup Coarse Kosher Salt
- 2 tablespoons Peppercorn, whole
- 2 sprigs Sage, fresh
- 2 sprigs Rosemary, fresh
- 1 cup Bourbon
- 1 Navel orange, sliced into wedges
- 1/2 Sweet Onion, chopped
- 3 cloves Garlic, chopped
In a small saucepan, combine water, C&H® Dark Brown Sugar, salt, peppercorn, sage, and rosemary over medium heat. Cook, stirring often, until the sugar and salt have dissolved into the water. Remove from heat, cover, and transfer to refrigerator to chill completely (about 2 hours).
Remove brine from refrigerator and add bourbon. Squeeze orange juices into brine, and then add the wedges/peels. Add chopped onion and garlic. Stir together.
Place meat of choice in a gallon-size zip-top bag or brining bag. Pour brine into bag, making sure to include all pieces of herbs, oranges, onion, and garlic. Seal and refrigerate for 12-24 hours before draining brine from meat and cooking as desired.
This brine is great for tri-tip, but can also be used for other lean meat, including chicken and other cuts of beef.
If desired, you can reserve some of the brine to baste the meat while cooking.
Alex is the founder of Bright-Eyed Baker, a blog focused on from-scratch gluten-free baking. On her blog, you'll find easy-to-follow recipes for your favorite desserts, as well as innovative twists on classic recipes. Whether you already know your way around the kitchen or are just learning the ropes, Alex's goal is to make baking feel fun and approachable.
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